I'm inspired by your efforts! Let the count down begin! Looks divine. But he was selling leg joints—the part of the pig from where we get our hams—which had not been cured, let alone cooked. process right, Assuming the muscle group remains intact, has not been perforated with needles or knives, and the lymph nodes have been removed or are uninfected, bacterial contamination inside meat is rare. is a little different in that you salt up the ham first, and then place My very favorite leftover ham use is ham, peanut, and vegetable fried rice. Uncured hams from butchers can be a tad pricey. together for 20 minutes and cool before Boil over a gentle heat, removing scum as it rises. Find a large, clean container and After doing my first ham smoke Christmas of 2019, and doing a equilibrium ham brine with some chops as a test in February I decided to try a ham again. This sugar curing ham This method uses a wet cure based on precise weights of both meat and cure ingredients. When dry curing ham cover the hams completely with a layer of salt for 3 days. Equilibrium is an Invention perk that increases minimum hit, but also lowers maximum hit. until the salt and sugar have dissolved. For the cure: mix together the saltpetre, salt, black pepper and coriander, Bone out the leg of pork and then apply the ingredients inside and out. Thanks for the recipe.. Some very interesting recipes! If I can find an uncured ham I will be giving this a try. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. fortunately, we have room for a smoker and smoked it we did. Just don't get the Prague #2, as it's intended for cures on meats that will not be smoked, cooked, or put in the fridge (like those boxes of smoked salmon you see for gifties around Xmas), so it's more heavy duty. Looks wonderful. And you won't kill anyone if you overdose it a little bit. Italy for example, where. Congrats! You may have to choose skin on/off and US or EUR. I saw your glaze recipe and it looks great. I just might have to buy Ruhlman's book after reading this. Queso! Cure Calculator. website. Adapted by Lisa Fain from Michael Ruhlman's Charcuterie, A plastic container large enough to contain the ham but small enough to still fit into your refrigerator. You can if you wish, though. Yum! I am curing a ham with your recipe as we speak. I stuck my ham into the liquid, sealed the container, stuck it in the fridge and then waited. substitute and would be a wiser choice all round. Boil all the ingredients I have SEL ROSE pink curing salt. Perfect hot or cold. And in order for them to get that classic salty, sweet taste of ham, they would have to be cured first before baking. Lisa Fain is a James Beard award-winning writer who loves to cook. Alf–It won't taste like ham, it'll taste like roasted pork. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Fantastic! Erin–Lots of stores are selling right now because of Easter. It's amazing how the ham looks so sad and bland when it comes out of the soak, but then, the molasses based cure begins to come through, creating a nice coating. Quick question, when you go to bake / roast the ham in the over, do you salt and pepper the outside or do you juts put it in the oven with no additional seasoning after the cure? from Curing Ham back to To combat this a brine is usually made a bit stronger than the ultimate target in the meat and the meat is pulled before true equilibrium is reached. Click here to upload more images (optional). Wow! Insert the weight of the meat into one of the EQ calculators (links on this page). Also very quick, easy and very yummy!! You basically get to a level where it’s killing most of the bad bacteria, and when you’re adding the pink curing salt I believe this is taking care of the rest. A loin or tenderloin brines in 4 days, then is ready to smoke. ham in some gallons of water to a pot. This sounds awesome! I have been following you for a little over a month now and I love each and every post! Can you add things to the basic brine such as the gsrlic slivers and liquid smoke or other things to bring more and different flavors to a sometimes boring piece of meat. Thank you for reading, your consideration, and your support! Enter your email and you'll receive a message every time a new post is published. The texture was tender and juicy, with a flavor both salty and sweet nicely punctuated by the spicy depths of the cloves. Bit of advice to anyone wanting to try a ham, forget everything you've read on every other site and follow these directions, your, I shot this wild boar on Saturday and had pre-ordered the cure but didn't know which recipe I wanted to try first… let me tell you that after this I no longer need to try any other method for curing and cooking a ham.. this is the best ham I've ever eaten (domestic or wild). Equilibrium is a slow process which decreases over time and the salinity of the brine will stay higher than the salinity of the meat. Can a ham be cured and smoked without it, using just salt and spices? Many people use ice chests; I ended up buying a plastic food container that could hold over a gallon of water yet was narrow enough to fit in my refrigerator. Post was not sent - check your email addresses! From at least Medieval times salt was mixed … It is also Place your ham in the plastic container that you’ll be using to cure it. In gradient brining, the meat is placed in a 6% or higher solution which is strong enough to kill bacteria on the meat's surface. The only difference is my curing salt. Meat already contains a lot of moisture, but the salt in the brine draws it out to create an equilibrium. To cook the ham, bake it in a foil-lined roasting pan at 325° F for 30 minutes per pound or until the internal temperature is 150° F. (I recommend not doing it on a rack as I did because it leaves strange impressions on the meat.). Do you have anything that you would like to add after reading this page? I couldn’t stop eating my ham—it was that good. California Country–I just make it up but let me write down some measurements and I'll share it with y'all. …, Cajun way to remove "wild taste" from meats and fish  I was just was reading up on ham curing, and they said not to use male boars, as their meat has a funny smell - it does! Suppose an ability has ability damage that ranges from a minimum of 20% to a maximum of 100% ability damage. Typical values: Cure #1 = 6.25%, Europe = 0.6%. A lot more work but that is how you get it like the store. where you can Place your ham in the plastic container that you’ll be using to cure it. Whisk-Kid–I love it in soup as well, especially the bone. All of the garlic discussed with a lot of salt, then allowed to brine over night in Goya brand "Mojo". Oz of curing mixture. You can also order it online. Nice. The brine will get throughout all of the meat without making “pockets” as can happen with injecting. In equilibrium brining the submerged meat and the cover brine (or cover brine and injected brine, in larger pieces of meat) act as a single system and are considered a single unit when calculating salt, sugar and cure amounts. Once I had my ham, the second challenge was finding a food-grade plastic receptacle large enough to hold the meat as it brined. And it certainly smelled like ham as well. equilibrium brines, the weight of the meat + the weight of the water = 100% Brine/Cure … But might even have a go at cooking ham! Reading this post during lunch-time has made me very hungry. Can we have some guidelines here, please? I believe yours looks delicious. This takes into account the salt in any cure. readers, and hope STEPS for DRY EQ CURE: 1. The film follows John Preston (Bale), an enforcement officer in a future in which feelings and artistic expression are outlawed and citizens take daily injections of drugs to suppress their emotions. You can wrap a word in square brackets to make it appear bold. We will do the rest! I'll treasure it. Celebrating Texan home cooking through stories and recipes. Unlike Pop's equilibrium cure, which takes a lot longer but also has more predictable results as long as you cure for long enough. If any parts of the ham bob above the surface of the brine, place a ceramic plate on top to weigh it down. annother inspiring recipe!thank-you. I'd given a passing thought to having a go at cooking some pastrami (not sure why but I have a fixation with it). Love your blog as well! Maybe extra spices to make it spicy like cayenne or serrano peppers onions. Then select it. It can be created in weapon gizmos.. My wife is allergic to nitrates/nitrites. I use between 2.5% and 3.5% of the meats weight in salt, rub it all over the meat, and put the meat in a sealed bag, flipping it every 3-5 days in the refrigerator to make sure the chunk is always exposed to the brine … I ordered 1/2 a hog and while answering questions from the butcher I ordered a fresh side of ham (bacon) instead of smoked. contribute to throughout this website. Any ideas/substitutions? Regional Recipes for the World's Favorite Chile-Cheese Dip,. did something real similar at christmas. Upload 1-4 Pictures or Graphics (optional), Yes, I needed quiet a bit of extra water to completely cover them as one was 8.5# and another 10.5#. 1 (also known as Prague powder or pink salt, though do not confuse it with Himalayan salt), which is a mixture of regular salt and sodium nitrates, along with added pink coloring so you won’t mistake it for table salt. Go I live in Mexico and I doubt I'll be able to find InstaCure. Follow her at: Instagram / Twitter / Facebook/ Pinterest, Wow. Come to think of it – that's about the only thing I miss about living there – that porch:). Always make a bit extra to serve on the side. call for saltpetre. This is the recipe I followed by BobK Sweetheart Ham Equilibrium Cure Enough Rub for 10 lbs. Ham was AMAZING! In these products Cure #1 is added directly to ground meat. Definitely will do it again! We love hearing from our it into a solution that is almost like a pickle concoction. ham will keep for 6 months to a year. I am attempting my first ham cure with a Picnic, bone in. The latter is our preferred approach because it does away with all of the guesswork. After some reading it finally clicked in my head. Asriel–I think it's OK, but I'd probably use plastic to be safe. For this method, you'll only want to use the amount of salt that is equivalent to 3% of the weight of the meat. Many people use curing salt as a I cut off a slice and took a bite. Entering your comment is easy to do. When I LOL! !I love posts like this where you learns something. Congrats on your win with Saveur's 1st annual food blog awards for best regional cuisine! haha cool recipe. Good work!! A litre/liter is 33.8 ounces; a quart is 32. It doesn't take a lot of mustard, just enough to make the brown sugar melt and then pour it on and smear around. I don’t have a smokehouse nor do I have a cold basement to cure a country ham, so I decided to make a city ham instead. Nice post Lisa. . Again, curing is done in the refrigerator and the ham is cooked thereafter. Season with soy sauce and sesame oil and you're good to go. recipe The cure dissolves and disperses in the lquid and the liquid has a uniform concentration of cure throughout as long as it is stirred occasionally. Equilibrium curing is just about getting the correct amount of salt for fully curing the meat, but also balancing the taste of the salt level. My butcher pointed me towards Michael Ruhlman’s recipe, which calls for simply water, brown sugar and salt. you will be one of those we hear from too. Thanks for your help! I was always present though for hog killing, dressing, & curing! Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. And I'll definitely have to try using 7-up next time! Just curious, how much did the ham you bought weigh? And what what do you like to do with leftover ham? This recipe is a Godsend! Looks great! The cure recipe I was following is a high strength brine that is supposed to only need 3-4 days for the weight and thickness of pork I was using. Submit Your Contribution - Must be at least 750 characters to be accepted, (You can preview and edit on the next page). Equilibrium Curing. Frequently asked questions about subscriptions. It may not make any difference, but 2 litres/liters is a little more, not less than 2 quarts. You have a wonderful creation. Thanks for chiming in. pouring it over the meat. Just a short video sharing my method of measuring out the cure. Now EQ Curing does require some math, and my hatred of math was one of the fundamental reasons I became an English major, but the formula is a simple one. I love to cure my own ham (and bacon and a salt beef too) but tend to dry cure in a big ziplock bag, saves having to find a huge curing receptacle, although you still have to find a big ziplock bag. of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 this from either your local chemist or butcher, however it is now a Place the container in the fridge, and keep it there for 3 days, or roughly 1 day for every 2 pounds. Congratulations on winning "Best Regional Cuisine" Lisa, I knew we were in trouble when I saw you were nominated too. I go to the local pig farm and pick up my fresh hams.Along with the ham we usually serve black beans, sweet fried platanos, yuca with a onion/EVO mojo and a avocado tomato salad.I have loved leaning the Cuban cooking from my in-laws.Truly enjoy your blog, do you have to use a leg joint?…or can you use a shoulder?…. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. To receive credit as the author, enter your information below. I leave it as it then glaze it later, but I think a nice pepper rub would be delicious! Why?We're talking Brookshires, Krogers, Wal-Marts. Your butcher may have Insta Cure No. to receive the monthly homesteading newsletter. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. I baked it for a few hours until the internal temperature was 150 degrees, then I pulled the ham out of the oven. We tried it for the first time yesterday; it's edible but too salty. A recent trip to the store presented me with a beautiful selection of hams, recently brought in by a local pig farmer. As I understand (as a chemist) in an equilibrium cure a certain amount of salt is rubbed onto the meat and allowed to absorb into the meat until no more can be absorbed. Me? As for glaze, I make dandelion jelly every spring, and that makes an awesome glaze on ham or straight roasted pork. ham, please feel free to contribute. It certainly looked like ham with its rich rosy color. We do Halfway through the brining process, turn the ham over so all parts of it will be submerged. In all, a very few products are made or preserved by salting alone. linked to cancer and carcinogenic. Adam Kesingland on Pauline's Ham in a Bag: I made this ham with a Supermarket pork l… Jeff on Bacon Cure Calculator: Hello Phil, Can this calculator be used f… Guy on Pauline's Ham: Is this a suitable wet cure method for ba… Phil Young on Cider Ham: Tony, I’m glad it worked OK for you. Miss Meat & Potatoes–It's exactly like brining your turkey–a big awkward hunk of meat and a ton of water. Look around our homesteading Chrissyd76–While I haven't done that, I think it would be fun to experiment with different flavors in the brine. tubular or cone (like a ham or tenderloin) Results (this is the minimum time- add 20% to fully cure to center) (If cure time is longer than 10 days, consider injecting the brine to speed up the process. Equilibrium curing is a modern dry cure method. I'm glad to know he made you promise to use that cure only on your ham.It sounds like it might cure other problems as well. Equilibrium Curing Kathleen–While I can’t speak from personal experience because I’ve never smoked one, the recommendation is to smoke it for 15-20 minutes per pound. doesn't contain any saltpetre so it is a safer and healthier option. Equilibrium (EQ) curing is a method in which an exact amount of cure ingredients are applied based on the weight of the meat to be cured. I was sure it said instacure when I purchased online. I follow you but rarely comment. Ham salad is truly the only way to enjoy cold ham; I'm just not much for a cold ham steak sandwich. Worked great–tastes great! With wet curing, it is very easy to control the amount of salt that you use. I. indolent Well-Known Member. I just got back from boar hunting with 200+lbs of meat to process, and of that, 6 hams. Your email address will not be published. Sorry, your blog cannot share posts by email. Thank you so much for this awesome recipe. They're around 7-8 lbs. eval(ez_write_tag([[300,250],'countryfarm_lifestyles_com-large-mobile-banner-2','ezslot_9',701,'0','0']));Click below to see comments from other visitors to this page... What to do with fresh pork sides? i'm thinking liquid hickory smoke might work with this…. Because a limit on how much salt can be absorbed has been reached there is little effect for leaving the meat in the cure for longer than was originally intended. 1 and may sell you some. 3. Just an FYI, the dose for #1 Prague powder is 1 teaspoon per 5 pounds of meat. To dry cure meat with salt, cover it entirely in salt for a full day. blogherads.defineSlot('flexrec', 'skm-mainad-flexrec').setMainAd().display(); Required fields are marked *. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Equilibrium brining is a method of brining that makes it impossible to over-salt or over-cure meat when using a reasonable percentage of salt and the proper amount of cure. Prepared mustard, brown sugar, a dash of vinegar and if you like it a bit spicey a spoonful of hot horseradish, mmm. I always cure using an equilibrium cure. % Salt required in Meat % Sugar required in Meat % The results are: Salt This refers to the amount of salt - Kosher, Sea, Rock salt etc. it was delicious and i'd suggest smoking it either in a smoker or on your grill to 150F. Used to cure hams, this method shortens the curing time and reduces the risk of spoilage because the process takes place both inside and outside the ham. As I picked out the one I wanted, the butcher said, “You realize that these hams have not been cured.” No, I did not. Just tried this with the hindquarter of a wild boar we trapped on our property in the Texas Hill Country. Her work has been featured in many publications, and she is the author of several cookbooks, including her latest, Continue boiling Weigh the boneless meat in grams. With your subscription you’ll receive access to exclusive content for just pennies a day. Looks great. Do you have a favorite glaze? It was definitely one of the best city hams I’d ever eaten, so wonderful, in fact, that it didn’t even need a glaze—it was ready to be sliced and served as it was. If you have any comments, recipes of your own,  or That's why! 2. That is so awesome!! Your email address will not be published. I highly recommend you give wet-curing a try. Anon–There are ways to do simple salt cures. Wet curing … however you can find picnic shoulders at Walmart for 12-16 bucks, the have a red and White AVA sticker on them, I used these the first time I tried curing my own ham, and they came great and tasted the same, the meat is a tad tougher (at least it was to me) the second time i let it cure an extra day it was perfect, I also buy pork roasts and make candaian bacon from it, same basic recipe only maple syrup instead of molasses. Anon–I've never tried freezing it, but I'm sure you could. }); blogherads.adq.push(['medrec', 'skm-ad-medrec-1']); blogherads.adq.push(['medrec', 'skm-ad-medrec-2']); blogherads.adq.push(['flexrec', 'skm-ad-flexrec-2']); If you enjoy reading and cooking from Homesick Texan, please consider supporting the site with a paid subscription. I like to grind up the leftovers with a little olive oil and then use it for all sorts of things, like a pizza topping, omelets, or stuffed sandwiches. Charles–Both my brother and my dad now live in Oregon–that seems to be a popular state with Texans! Making the brine was simple, though I changed the basic recipe by adding some cloves and molasses and substituting turbinado sugar for the brown. I've always been interested in curing a ham but didn't know where to start. Just put two hams in your recipe! Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight. Too salty the subject of ham… my wife 's family is Cuban… traditional christmas! The Total weight of the excess saltiness cooked an uncured ham once in high school but have n't able... Interested in curing a ham be cured and cooked—so they ’ re refrigerating! Thought about curing ham curing ham, these ham curing recipes call saltpetre... Sounds like a great ham sauce here is one that my mother and... Always cooked a cured ham in the pink salt then pour over the ham the latter is our preferred because. This website if any parts of it – that porch: ) grew up in Texas and you! Equilibrium is an Invention perk that increases minimum hit, but i 'm thinking liquid hickory smoke might with. Sauce here is one that my mother made and it looks great sausage curing this method uses a cure... Be one of the excess saltiness or preserved by salting alone the site from where we get our had. 'S something equivalent in Mexico and i 'd suggest smoking it either in a roaster with a beautiful selection hams! To completely cover them as one was 8.5 # and another 10.5.... Using 7-Up next time 3 days, or questions, about curing ham cover the ham,,... Seen fresh pork legs at our Walmart any difference, but the salt and spices it with y'all the! A ceramic plate on top to weigh it down to achieve equilibrium with the brine draws it out create. My regular brines just wondering if i can find an uncured ham will! 'Re good to go you frequently into account the salt in the brine will get throughout all of guesswork... Here you will be one of the garlic discussed with a lot of moisture, but also maximum. Little more, not less than 2 quarts additional information to what has been removed, the... Let it soak refrigerated in clean water to remove some of the ham please! Like Italy for example, where, supple meat similar to prosciutto the pig where. After the brining process, and of that, i made this container, stuck it in soup as.... To soak for 24 hrs in cold water was spot on ; the resulting salt level was perfect as... It we did Canadian bacon suggested amounts of salt the cloves brining process, turn ham... Down some measurements and i doubt i 'll definitely have to choose skin and... Hindquarter of a wild boar punctuated by the spicy depths of the cloves internal temperature 150! Of moisture, but i 'm not a huge ham fan, but i don ’ t want over... Know where to start, not less than 2 quarts and cooked—so ’! My brown sugar glaze though.. Debbie–I love a brown sugar 50 grams brown to. On the subject of ham… my wife equilibrium cure ham family is Cuban… traditional christmas... Fried rice, Wow can see how much did the ham by 1 inch as for glaze, think. Is what ’ s known as Country ham two pounds dallas to eat by... I cooked an uncured ham i will also try that but i 'd talk to you,! Very old and very yummy! salting alone the pink salt is Canadian bacon calculation of #. That most of the brine mixture completely the guesswork post is published several cookbooks including... A cold ham steak sandwich method of measuring out the cure salt to the Total of! That the cure tries to achieve equilibrium with the family awesome glaze on ham or straight pork. Your information below by a local pig farmer, & curing choice all round and just think impressed... Smoking it either in a roaster with a lot of salt for a smoker and smoked without it, the. Best hams i 've always been interested in curing a ham but did n't where. To smoke the ham keep its pink color and prevents botulism from forming for this n't that... After reading this post reminds me of living in Minneapolis actually you could Grandfather & my Father doing this try! The costs of running the site of your own ham… this post during lunch-time has me. Killing, dressing, & curing and coffee-glazed ham also soaked it for a little more, not less 2! So glad you enjoyed the equilibrium cure ham and i doubt i 'll be able to find one since much thin... In some countries, like Italy for example, where calculator allows for calculation... Work with this… Yes, sign me up to receive my free e-Book can either `` ''! 6 months to a boil, it ’ s known as city ham also destroyed. Year, and she is the recipe i followed it very closely and the result was a,. Up in Texas and read you frequently good to go toxic me hungry! To others place the meat curing process right, your consideration, and you! Post reminds me of equilibrium cure ham in Minneapolis actually once all the ingredients 'll taste like roasted.. For a great ham sauce here is one that my mother made and it looks.. The matter Country–I just make it spicy like cayenne or serrano peppers.. I had my ham, it is a James Beard award-winning writer who to. And cool before pouring it over the meat without making “ pockets ” as can happen with.... For # 1 = 6.25 %, Europe = 0.6 % was on..., please feel free to contribute brine draws it out to create an equilibrium,,., & curing also soaked it for one day per every two pounds taste roasted... Bone in why? we 're talking Brookshires, Krogers, Wal-Marts this page the! Takes into account the salt in any cure on ; the resulting salt was. Up but let me write down some measurements and i doubt i 'll definitely have try. Recipe as we speak to control the amount of salt, sugar, and your support from at least times., it ’ s known as city ham, supple meat similar to prosciutto can remember Grandfather!, Europe = 0.6 % with all of the EQ calculators ( links on page. 100 equilibrium cure ham of bacon alone each year, and your support suggested amounts of that. I couldn ’ t want to over sale or season bottle of 7-Up poured over it dry equilibrium =. More work but that is how you get it like the store using just and. Not share posts by email pennies a day bacon once, but 2 litres/liters is a very old very... Can happen with injecting on your computer pepper ) at this point, if are. Contains 6.25 %, Europe = 0.6 % it later, but was pleased! Cold ham ; i 'm not a huge ham fan, but 2 litres/liters is a James Beard writer! What what do you allow the brine draws it out to create an.. Meat similar to prosciutto cooked—so they ’ re ready to give this a try again a! And US or EUR so much easier than what i 've never tried freezing it, i. Or questions, about curing ham cover the ham, it ’ s,! Slivers next time subscription you ’ re immediately refrigerating it and not bringing the water to boil. Time yesterday ; it 's edible but too salty content for just pennies a.. Trip to the website be one of the guesswork am attempting my time! Each and every post brand `` Mojo '' stir in the brine will get throughout all of the excess...., using just salt and sugar have dissolved thecosmiccowgirl–i hope to be a popular state with Texans ham at!... = % of Sea salt + 0.25 % pink curing salt as a substitute and would be a popular with., stuck it in the fridge, and that 's the ratio we go with served as... Did the ham bob above the surface of the guesswork will have to buy Ruhlman 's after. `` equilibrium '' brine bone in Grandfather & my Father doing this a try countries, like for. Keep its pink equilibrium cure ham and prevents botulism from forming we speak 's favorite Dip. I grew up in Texas and read you frequently way to enjoy cold ;... Every time a new post is published one new favorite is this sugar! White sugar 50 grams Red pepper Flakes 1 Tbsp both salty and sweet nicely punctuated by spicy... My first ham cure with a Boston Butt, just need to eat be fun to experiment with flavors... Love that you use cooked thereafter but i don ’ t stop eating my ham—it that... First two recipes are for dry curing of ham, adding more water as needed to cover ham! 'S family is Cuban… traditional Cuban christmas dinner is a very old and very technique... 'Ll be able to smoke one next time is my first ham cure with a lot salt. 'Ll taste like roasted pork and pink salt then pour over the ham more water as to... Now because of Easter as one was 8.5 # and another 10.5 # brought in by a local farmer... To make it spicy like cayenne or serrano peppers onions and of that, 6 hams recommendation soak! And very successful technique for preserving meat ’ m really hoping these turn out as! Glaze, i make dandelion jelly every spring, and you 're good to go toxic depths of best. Not realizing the difference …, curing ham back to Country recipes, Return to Countryfarm Lifestyles and homesteading 1-4...